One of the things I love about this meal is that it’s quick to make, and is a great way to get a shed load of salad greens into the family.

Serves 4

1-2 cups butternut, cut into 1cm cubes
5 peppers, cut into slices or squares
3 cloves garlic, finely chopped
1 large red onion, cut into thin wedges
2 teaspoons dried Italian herbs

2 teaspoons pumpkin and sunflower seeds (optional)

Generous pinch/es of sea salt
Generous grinding of coarse black pepper

A good drizzle of balsamic
Olive oil
A plateful of salad leaves per person, such as lambs lettuce, Batavia, radicchio
A few cherry tomatoes per person
Handful of fresh basil leaves

Preheat the oven 230C. Place veges for roasting into a roasting pan and drizzle well with olive oil, balsamic, and mix the seasonings through.

Bake for about 30 minutes or so until the pumpkin is tender. Either add the pumpkin seeds and bake for a few more minutes, or put them raw onto the veg when serving.

Arrange the roast vegetables on top of the salad leaves.

This is a fabulous meal for these warm Summer evenings, or a lazy Sunday lunch. Enjoy! ~ Veronika

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